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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With the rack in the middle position, preheat the oven to 150°C (300°F). | 2. Caramel: In a saucepan, heat the sugar and water until it turns golden brown. Meanwhile, warm a Bundt pan of approximately 24-cm (3 ½-inch). Using a silicone brush, paint the interior with the caramel. | 3. Custard: In a saucepan, heat 125 ml (1/2 cup) of sugar and the water until it turns golden brown. Remove from the heat and slowly add the cream. Reheat to ensure that the sugar is fully dissolved. Add the milk. | 4. In a bowl, whisk by hand the eggs with 1/4 cup of sugar. Whisk in the hot egg mixture. Strain through a fine-mesh sieve. Pour the egg mixture into the Bundt pan. | 5. Line a roasting pan with a dishtowel or other cloth. Place the Bundt pan in the roasting pan and add enough boiling water to reach halfway up the sides of the Bundt pan. Bake until just set, 1 hour 15 minutes. | 6. Remove the Bundt pan from the oven. Let cool, then refrigerate overnight. Before serving, run the tip of a knife around the inside of the pan to facilitate unmoulding. Unmould onto a serving plate. | 7. Serve chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	3/4	cup		402.99	100.79799999999999	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
milk	1 1/4	cups		186.05	14.579	9.6075	9.9735
egg	6			429.0	2.16	37.68	28.53
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.